Chicken Pesto
Almandine Crepe Filling
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Aloo Gobi 6 med.
Red potatoes – boil until fork tender, drain. (1 ¾ lbs., or 4 c. cubed) 2 c.
cauliflower florets – cook 3 min., drain. 1 small
onion, minced (1 c.) 2 T.
butter or oil 2 T.
sweet curry powder 1 tsp.
ground coriander seed 1 T.
water 1 tsp.
brown mustard seed ½ tsp.
whole cumin seed 3 T.
lemon juice 3 T.
fresh cilantro, chopped 1 red
jalapeno pepper, thinly sliced, seeds removed ½ c.
water Salt to taste |
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Chalana’s puri |
Combine curry
powder, coriander seed and 1 T. water, let stand a few minutes. Peel potatoes and cube. Heat butter or oil in skillet, add cumin
and mustard seed. When the seeds start
to sizzle, add onion and cook until transparent. Add the curry powder mixture, stir to coat
onion pieces. Cook 3 minutes, add
lemon juice, potatoes and cauliflower, stirring well to coat. Sauté jalapeno briefly in oil to bring out
flavor. Add cilantro and jalapeno,
along with ½ c. water, to potato mixture.
Turn heat down and simmer until vegetables are heated through and
sauce is thick – about 10 min. Salt to
taste. |
